Paper and Spice

Don't let the name worry you, Haricot Vert are merely long french green beans. I made this recipe last Sunday night while my husband smoked a rack of what was easily the most amazing ribs I may have ever eaten. He used his beloved Big Green Egg and basted them with Zeke's BBQ sauce (at World Market). We both agreed that this dinner was one of the top five we've ever cooked. This little side dish is super easy to prepare, quick and pretty healthy. The two of us have very different tastes in food (him - spicy, bold flavors/me - comfort food and sweets), so it's always great to find something we both agree on, like this. It's actually great cold too so you can have it as leftovers if, on the off chance, you don't finish them. Unlike us...

This was found at SmittenKitchen (another favorite site). The picture there is fantastic! Mine on the other hand, let's just say I'm still learning...

Haricot Vert with Shallots

1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, that's three and a half). Plunge them into an ice bath and drain the beans.

In your empty pot (might as well save a dish) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.